Ingredients

Method

In a large pot, bring the water to a boil, then remove from heat.

Add the toasted rye bread to the pot and let it steep until the water cools to room temperature.

Strain the liquid into a large jar or container, discarding the bread.

Dissolve the sugar and yeast in a small amount of warm water, then add to the jar.

Cover the jar with cheesecloth or a clean kitchen towel and let it ferment at room temperature for about 2 days.

Strain the kvass through a fine-mesh sieve or cheesecloth, then add the raisins.

Bottle the kvass, adding a few raisins to each bottle, and refrigerate for an additional 2 days.

Serve cold. The kvass should be slightly fizzy and have a tangy, refreshing taste.